Nutrition for diseases of the gastrointestinal tract. Recipes for dietary dishes for creating menus for various gastrointestinal diseases

The menu of which, contrary to the “Soviet” name, can include tasty, nutritious and healthy dishes.

Strict diet No. 1 is prescribed and duodenum, as well as after treatment of acute gastritis. But until such problems arise, the principles of diet No. 1 can become the basis for healthy eating, which helps your digestion.

Basic Rules

To support the digestive tract and give it a chance to recover, dishes should be boiled, steamed or baked without crust. Very hot and very cold foods should be excluded from the diet. Even the ancient yogis said that food should be at medium temperature so that the body does not waste its resources on heating food and is not subject to burns. Now nutritionists are talking about this.

It should be limited - it not only retains water in the body, but also irritates the gastric mucosa. You should eat in small portions: 5-6 times a day, little by little. Diet number 1 should be 2800-3000 calories per day.

First-second

As part of diet No. 1, you can prepare a huge variety of delicious and healthy soups. They are welcomed based on vegetable broth with the addition of vermicelli, rice, and various vegetables. You can season such soups with cream or add an egg to the broth, which will give the dishes an unexpected twist.

Instead of the usual butter bread (if you eat it, despite concerns about your figure), you can use dried bread or croutons, which can be added directly to the soup.

Concerning meat dishes, then as part of the diet, lean chicken or rabbit is recommended - the most dietary types of meat. Baked veal or turkey can also brighten up your meal. Several days a week, you can steam low-fat fish or make fish cakes with creamy sauce.

Milk as medicine

A variety of foods help maintain the health of the digestive tract: milk and cream, fresh sour cream and kefir, non-acidic cottage cheese and yogurt. If you're tired of dairy products, you can always pamper yourself and your family with baked cheesecakes that don't waste useful properties dairy product. Milk can be added to egg dishes to create a tender, tasty omelette. It is also better to cook porridge with milk - they will be both healthy and satisfying.

Restrictions

To avoid overworking your stomach, you should avoid rye bread and puff pastry, and various horrors that are actively leaving the diet of health-conscious people: canned food, salty cheeses, hot sauces and marinades. Also contraindicated White cabbage, mushrooms, sorrel, spinach, onions, cucumbers, carbonated drinks, black coffee.

Sample menu for the day

1st breakfast: soft-boiled egg, rice milk porridge, tea with milk.

2nd breakfast: baked apple with sugar.

Dinner: vegetable soup, steamed meatballs with mashed potatoes, fruit mousse.

Afternoon snack: rosehip decoction, crackers.

Dinner: red fish baked in milk sauce, vegetable stew, tea with milk.

For the night: milk and apple or banana.

Sample diet menu No. 1a for patients with peptic ulcers

Cooking

Products for 1 serving: 30 g of cereal (pearl barley, barley, oatmeal or rice), 5-10 g butter, 150 g milk, 1/4 egg, 400 g water.
Cooking method: Sort the cereal (except semolina), rinse in warm water, put in water for 2 hours, cook in the same water over low heat for 3 hours, strain without rubbing, hitting the edge of the sieve with the edge of your palm to drain the mucus. Place the resulting liquid on the stove, bring to a boil, then set the pan on the edge of the stove. Release the egg into a plate, stir, dilute with hot milk, combine with the resulting mucus, lightly salt. Place a piece of butter before serving.

Wheat bran soup

Ingredients for 1 bowl of soup: 200 g bran, 1 liter of water.
Cooking method: sort out the bran, put them in boiling water, put on the stove and simmer over low heat for 40 minutes. Strain the bran and squeeze in a napkin, then, without squeezing, strain again through folded gauze, heat the broth, add milk with the yolk and butter, 1-2 g of sugar and a little salt. When serving, add 5-10 g of butter.

Steam omelette

Products for 1 serving: 2 eggs, 50 ml milk, 2 g butter (for greasing the mold).
Cooking method: Break the eggs, pour them into the pan and mix well with the milk. Pour the egg and milk mixture into a greased mold (or porcelain saucer) and steam.

Kissel

For 1 glass 50 g of fresh or 15 g of dried fruit, 20 g of sugar, 8 g of potato flour.
Method for preparing jelly from dried fruits and berries: Rinse the berries and fruits in water, cook until tender. Strain the broth and add sugar. Dilute the potato flour in cold water and add the fruit decoction to the boil and remove from the stove, bring to a boil again, remove from the heat and cool.
Method for preparing jelly from fresh berries: squeeze the juice from fresh berries through cheesecloth and put it in the cold. Cook the squeezed berries as if they were dry. Add the squeezed juice to the finished jelly, removed from the stove, and cool.

Jelly

Products for 1 serving: 15 g dried berries or 50 g fresh, 15 g sugar and 3 g gelatin.
Cooking method: Boil the berries until tender, strain and add sugar to the broth. Soak the gelatin in cold water for 10 minutes, remove from the water, squeeze and place in hot syrup. Pour the syrup into molds and refrigerate.

Rose hip decoction

Rosehip decoction (preferably from peeled, peeled fruits): for 10 g of fruit 1 liter of water.
Cooking method: quickly rinse the fruits under running water, pour boiling water over them, immediately put on the fire and boil (from the moment of boiling) for 10 minutes. Then let it brew for 6-8 hours, strain, squeeze until the fruits become dry. Drink the strained broth, and the fruits can be boiled 2-3 more times. Boil and infuse in an enamel or aluminum container, under the lid, without removing it until the broth has cooled.

Strawberry, strawberry or raspberry juice

Ripe fresh berries sort through and wash boiled water. Mash the berries with a wooden spoon, carefully so as not to crush the grains, squeeze out the juice through cheesecloth. Combine syrup from a tablespoon of sugar and 1 tablespoon of water, strain through cheesecloth, add the same amount (by volume) of syrup to the berry juice.

Carrot juice

Wash young carrots with a brush, pour boiling water over them and grate. Squeeze the juice through cheesecloth. You can sweeten it with sugar syrup.

With a favorable course of the disease, in most cases, after 10-14 days the patient switches to a more varied diet, remaining in bed and eating 5-6 times a day.

Sample diet menu No. 1b for patients with peptic ulcer disease (1 option)

All day: crackers 70 g, tea sugar 30-50 g.
On an empty stomach. A glass of warm rose hip decoction.
8 ocloc'k. 20 g butter with breadcrumbs, steamed omelette (from eggs), pureed porridge (semolina or rice) with milk, a glass of milk.
11 o'clock. A glass of jelly or jelly, a glass of milk.
14 hours. Slimy or pureed soup (rice, oatmeal, pearl barley or with a decoction of wheat bran), meat dumplings or soufflé, jelly or jelly.
17 o'clock. Soft-boiled egg, 10 g butter with breadcrumbs, a glass of milk.
20 o'clock. Steamed meat cutlets, pureed porridge with milk, a glass of jelly, a glass of milk.
22 hours. Soft-boiled egg, glass of milk.

Cooking

Products for 1 serving: 30 g pearl barley, 1/4 egg, 30 g sour cream, 5 g sugar, 40 g tomato juice, 10 g butter.
Cooking method: prepare a slimy decoction of cereals, bring it to a boil, combine with tomato juice and sour cream, add sugar and salt. When serving, add butter.

Porridge

Products for 1 serving: 50 g of cereal, 100 ml of milk, 5 g of sugar, 200 ml of water for rice (250 ml of water for semolina, 300 ml of water for pearl barley).
Cooking method: Sort through the cereal, rinse in cold water, add to boiling water and cook until half cooked (until it thickens). Add boiling milk and cook until done. Rub the finished porridge through a sieve, add sugar and salt to taste, mix well. Place a piece of butter before serving.

Meat quenelles

Products for 1 serving: 100 g meat, 1/4 egg, 50 g flour, 50 ml milk, 10 g butter.
Cooking method: Thoroughly clean the meat from the tendons, pass through a meat grinder with a fine grid 3 times, rub it through a sieve, add eggs and bechamel, beat with a wooden spatula for 15 minutes. Scoop the prepared meat mass with a tablespoon and another spoon, immersing it first in hot water, transfer the meat to a lightly chopped warm water. Boil the quenelles for 5 minutes. When they float to the surface, remove them with a slotted spoon.

Meat soufflé

Add 1/4 egg, salt to taste to the prepared meat puree and mix well. Place the resulting mass in a greased mold or frying pan and steam or bake in the oven. Before serving, add a piece of butter.

After 10-14 days, if the course of the disease is favorable, the patient can switch to diet No. 1c. In addition to the products and dishes used in diet No. 1b, the patient receives 100 g of white bread (yesterday's) and mashed potatoes. Meat and fish dishes give 2 times a day. By this time, with the permission of the attending physician, bed rest is canceled.

Sample diet menu No. 1b for patients with peptic ulcer disease (option 2)

7 p.m. Steam meat cutlets; semolina milk porridge, a glass of milk.
21 o'clock Soft-boiled egg, half a glass of warm rosehip broth. A similar diet is followed for 5-7 days, and then the patient is prescribed diet No. 1.

Diet No. 1

The food is liquid and mushy; soft meats and fish can sometimes be given in pieces. All food is steamed or steamed.

Chemical composition: proteins 100 g, fats 100 g, carbohydrates 400-450 g, calories about 3000, table salt up to 10 g, vitamin A 2 mg, B1 4 mg, B2 4 mg, PP 30 mg, C 100 mg.

Menu 1st day

All day: white bread 350 g, sugar 50 g, butter 25 g.
8 o'clock 30 min. Curd meat with sausage 60 g, pureed rice milk porridge (1/2 serving 150 g), tea with milk, 10 g butter.
11 o'clock.
14 hours. Semolina soup with grated cauliflower 500 ml, steamed meatloaf 120 g, milk cream 125 g.
17 o'clock. Sweet crackers 30 g, a glass of rosehip decoction.
7 p.m. Boiled fish 85 g, steamed noodle soup 100 g, a glass of tea.
21 o'clock A glass of milk.

Chemical composition: proteins 100 g, fats 99.5 g, carbohydrates 390 g, calories 3025.

Menu 2nd day

8 o'clock 30 min. Cream cheese from cottage cheese 60 g, milk semolina porridge, tea with milk (milk 50 ml).
11 o'clock. Baked apple 120 g; a glass of rosehip decoction.
14 hours. Pearl barley soup with vegetables, pureed, sour cream 400 g, boiled meat with fruit and berry sauce 60 g, fruit jelly 200 ml.
17 o'clock. Crackers with sugar 30 g, a glass of rosehip decoction.
7 p.m. Boiled fish with mashed potatoes 85 g, fresh apple 180 g, tea with milk 150 ml, milk 50 ml.
21 o'clock A glass of milk, for the whole day: white bread 350 g, sugar 50 g, butter 25 g.

Chemical composition: protein 102 g, fat 92 g, carbohydrates 440 g, calories 3034.

Sample diet menu No. 1b for patients with trophic type stomach ulcers

1st day

2nd day

Views on the nutrition of patients after gastric surgery (in particular, after gastric resection for peptic ulcer) are contradictory. Some authors recommend not administering food by mouth for 40-48 hours. Others allow liquid food to be given on the 1st day after surgery. Recommendations regarding nutrition for patients immediately after gastric resection for ulcers in various medical institutions in our country are very diverse.

P. A. Tolmachev (1947) recommends using Spasokukotsky’s nutrient mixture (per clismam) on the 1st day; on the 2nd and 3rd days - slimy soup, liquid jelly, vitamin drinks, fruit juices, sweet tea(proteins 20 g, carbohydrates 60 g, calories 300). Food is given warm, initially 1-2 tablespoons every hour. Gradually its amount is increased to 50-100 g at a time.

On the 4th-7th day, weak and low-fat broths, slimy soups, liquid pureed porridge with water, dumplings of boiled meat, soft sweet fruits in pureed form are allowed. Fruit juices and vitamin drinks should be given with caution, given the possibility increased peristalsis and diarrhea. Milk and vegetables are prohibited. Food is given warm, 150-200 g every 2 1/2-3 hours (proteins 35 g, fats 35 g, carbohydrates 250 g, calories 1500).

On the 8-10th day, 100 g of white crackers, prepared from 400 g of white bread, are allowed. Food is given pureed. Soups are prepared with weak infusions of meat and fish. Meat and fish dishes - steamed cutlets, puddings, souffles, semi-liquid porridges from well-cooked cereals. Vegetables without coarse plant fiber, potatoes, carrots, beets in a puree state. Fruit and milk jelly. Eggs, fruit juices, milk in dishes, dry, uneatable cookies.

O. L. Gordon and O. S. Radbil (1945, 1951) recommend not giving food by mouth in the first 24-48 hours. Then liquid intake is allowed - tea with sugar, milk, mucous soups, rosehip decoction, jelly, first in teaspoons, and then in increasing quantities. From the 3-5th day add butter, jelly, diluted cream, diluted and sweetened carrot juice, orange and tangerine juices, etc. Meals every 2-3 hours, no more than two dishes at a time. This diet is designed for 1 1/2 weeks.

T. F. Lavrova (1953) recommends during the 1st day, dill or sweet tea (teaspoons), lemon or plain water, on the 2nd day - 20 g of cold milk, diluted with tea, teaspoons, 1 cup of coffee, dill tea, on the 3rd day - 300 g of cold milk with tea, 3 beaten eggs, on the 4th day - 400 g of cold milk diluted with tea, 2 beaten eggs, on the 5th day - 50 g of milk, 2 soft-boiled eggs, 50 g of mashed potatoes, 1 cracker or crouton, on the 6th day - 50 g of milk, 4 soft-boiled eggs, 2 times 10 g of mashed potatoes, 50 g of meat broth or 2 slices of toasted white bread, on the 7th day - 50 g milk, 1 egg, 2 slices of toasted bread with butter, 2 times a day, 100 g of mashed potatoes or milk rice with sugar, cottage cheese or kefir, on the 8-9th day - 500 g of milk, 1-2 eggs, 2 10 g of rice with milk and sugar, 50 g of raw ground meat, brains or semolina porridge, 50 g of meat broth, 4 slices of toasted bread with butter, 50 g of cottage cheese or kefir, on the 10-14th day - 500 g of milk , 1-2 eggs, 2 times 500 g of mashed potatoes, 200 g of rice in milk with sugar, 50 g of raw ground meat, ham or brains, 100 g of meat broth, 6 slices of bread with butter, 50 g of cottage cheese or kefir, on 3-4 weeks - milk, slimy soups, semolina, rice porridge, ham, tender vegetables, white bread, applesauce, boiled fish, light wine.

After gastroenteroanastomy due to the presence of an ulcerative surface and the possibility of peptic ulcer formation small intestine During the first 2-3 months, it is necessary to follow a diet that ensures maximum sparing of the stomach and does not stimulate its acid-forming function.

F. K. Menshikov

Whatever the disease in question, the doctor will most likely recommend that his patient adhere to one or another. After all, a healthy, balanced diet will significantly speed up the treatment of any ailment!

When a patient suffers from problems with the gastrointestinal tract, compliance with a number of rules when eating food ceases to be just a recommendation, but becomes, neither more nor less, prerequisite for recovery.

Moreover, if the patient’s digestive disorders are chronic, the diet should become his constant good habit. Some relaxations are permissible only for those patients whose disease is in a “dormant” stage and has not shown alarming symptoms for a long time.

Diet for diseases of the gastrointestinal tract is mandatory!

At functional dyspepsia a properly selected diet can minimize all the unpleasant symptoms of this disease.

The main thing is to take into account the nature of the manifestations of the disease in each specific case. However, the basic principles of nutrition during various forms FDs will not differ from each other:

• the patient's diet should be as balanced as possible both in terms of energy value and quantity various kinds useful substances in consumed products;
• the patient should eat strictly according to the regimen; preferably – fractionally, that is, often and in small portions, avoiding overeating;
• The patient is advised to drink all food he eats with regular food; Dry food is not allowed;
• As for the choice of specific dishes, it will be specific for each type of FD; from general recommendations can only be called a refusal of excessively fatty and other difficult-to-digest foods.

And how about bad habits? Is abstaining from alcohol a prerequisite for successful treatment functional? In fact, doctors have not yet established whether there is any connection between the development of the mentioned disease and regular use alcohol.

However, practicing gastroenterologists have repeatedly noted that complete abstinence from alcohol helps to smooth out most symptoms of FD. The situation is similar with the consumption of caffeinated drinks.

Other than that, more serious violations(for example, attacks of acute gastritis), the patient is prescribed a strict diet, and more specifically, therapeutic fasting. So, the patient is recommended to spend a day and a half on water alone.

You should drink as often as possible (at least one glass of liquid every hour). It is permissible to replace water with weak infusions medicinal herbs. One way or another, the liquid should be taken little by little, in small sips.

Given that exacerbations are often accompanied by vomiting, the patient may need to replenish the supply. minerals in your body. Specialists will help solve the problem medicinal powders With high content potassium and sodium salts, which can be purchased at the pharmacy.

If special drug If you don’t have it at hand, you can cope with the deficiency of essential microelements by drinking a solution of ordinary table salt (one teaspoon of seasoning is enough for a glass of boiling water).

Dried fruit compote will be no less useful for gastritis. So, necessary for a person Raisins, prunes and dried apricots are rich in potassium. Contain this useful microelement(albeit in smaller quantities) and some vegetables, such as carrots or. However, there are them “in pure form"The patient should not do this during an attack of gastritis.

It would be best to take a decoction of these vegetables, grated on a coarse grater before cooking.

A gentle diet for chronic gastritis

The diet for chronic gastritis has certain features.

What is noteworthy is that a gentle diet menu for each patient is compiled individually, based on data on the presence or absence of intolerance to certain foods, as well as information on the exact diagnosis of the patient and the stage of development of the disease identified in him. There are, however, also general recommendations regarding the type of food mentioned:

1. any dishes within the framework of the described diet are served to the patient in liquid form or in form (mechanical sparing);
2. the patient is advised to avoid foods rich in dietary fiber, organic acids and other irritants (chemical sparing);
3. the patient is allowed only dishes prepared by boiling or steaming (that is, those that are digested as quickly and easily as possible).

In other words, the patient is not allowed: anything fried, baked or even stewed; nothing fatty – including sauces based on meat, fish or mushrooms; nothing hot or spicy, nor salty, pickled or pickled; nothing containing caffeine and no carbonated drinks; no cold ice cream-based desserts.

In this case, the patient can: dairy products; semi-sticky porridges and steamed omelettes; vegetables and lean meat - strictly pureed; dried or stale wheat bread.

The patient should adhere to the diet described above for at least a week from the moment of exacerbation of the disease. After this, he is supposed to switch to a healthy diet. That is, start taking regular lumpy food. Otherwise, the patient may develop additional digestive problems caused precisely by the specifics of the gentle diet.

Therapeutic nutrition for problems with the stomach and intestines

Therapeutic nutrition for stomach problems has a positive effect.

This article has already mentioned such a principle of healthy eating as mechanical sparing. As a rule, it is used in cases where the disease of the gastrointestinal tract is in the acute stage and the patient is in difficulty.

One of the most common tools for performing mechanical sparing is rubbing any food prepared for the patient.

Of course, if we are talking about a chronic illness, not only the form of serving the dish plays a role, but also the composition of the products included in it. Below is one of the options for a gentle diet suitable for patients suffering from serious problems with the stomach or intestines:

• First breakfast: sticky rice porridge cooked on; soft-boiled egg; tea with milk.
• Lunch: baked apple(possibly with added sugar).
• Lunch: oatmeal soup cooked with milk; carrot puree; lean meat meatballs cooked in a double boiler; fresh fruit mousse.
• Afternoon snack: wheat flour crackers; .
• Dinner: mashed potatoes; fish (boiled or baked with milk sauce); tea with milk.
• Before bed: a glass of something dairy (cream, non-acidic yogurt, acidophilus, etc.).

There is a version of the described diet that does not involve rubbing the food. It is suitable for those patients whose disease is sluggish, without causing significant discomfort. Sample menu:

1. First breakfast: crumbly buckwheat; soft-boiled egg; tea with milk.
2. Second breakfast: non-sour cottage cheese; rosehip decoction.
3. Lunch: vegetarian potato soup; meat (boiled or baked with bechamel sauce); boiled; dried fruit compote (the fruits themselves can only be boiled).
4. Afternoon snack: wheat flour crackers; decoction of wheat bran (possibly with added sugar).
5. Dinner: fish (boiled or baked with milk sauce); carrot-apple roll; tea with milk.
6. Before bed: a glass of something dairy (cream, non-acidic yogurt or kefir, acidophilus, etc.).

As soon as the disease passes the acute stage, the patient should return to his normal diet. However, some restrictions on his diet will still remain. So, the patient will have to completely exclude from his diet fatty varieties meat, fish and poultry, mushrooms, and most sources of coarse fiber.

With reduced gastric secretion - a gentle diet.

Speaking about gentle diets, one cannot fail to mention their special type. We are talking about a diet in which there is a targeted stimulation of secretion gastric juice.

It is important to understand that such a diet can only be prescribed by a doctor and only after the patient has been given a specific diagnosis.

So, what are the basic principles of this diet? Firstly, this is the selection of certain foods that stimulate the patient’s digestion.

Secondly, creating the “correct” surroundings when (scientists have proven that pleasant smells, a calm atmosphere and beautiful table setting can enhance the production of gastric juice).

What foods are allowed to be consumed by patients on this type of gentle diet? For such patients, doctors recommend including in their diet soups with low-fat broths (fish, meat, vegetable or even mushroom), borscht, cabbage soup and beetroot soup, jellies, low-fat ham and mild cheese, soaked herring and fresh caviar (sturgeon or chum salmon), tomatoes and herbs and spices.

The latter, of course, in moderation. But flour (especially puff pastry and pastry products) and dairy, fatty, smoked and overly salted, hard-boiled eggs and, in addition, some fruits, berries and vegetables (for example, grapes, gooseberries, radishes, radishes, peas and beans) cannot be consumed within the described diet.

The patient is also advised to exclude any carbonated drinks from his diet. Usually, doctors themselves help patients navigate the list of restrictions, giving them an approximate menu for the day. Below is one of possible options for scheduled meals:

• Breakfast: oatmeal, cooked with milk; soft-boiled egg; cheese; tea.
• Dinner: meat broth seasoned with vermicelli; fried meat cutlets without breading; carrot puree; jelly.
• Afternoon snack: cookies; rosehip decoction.
• Dinner: jellied fish; rice pudding with fruit gravy; tea.
• Before bed: a glass or other fermented milk drink.

Proper nutrition for stomach or duodenal ulcers

Proper nutrition for stomach ulcers as a life position.

Of course, it is impossible to cure an ulcer with proper nutrition. The task of diet in this case consists only of reducing negative consequences, arising from the abundant What is noteworthy is that doctors do not give general recommendations on this matter.

It is believed that the patient should model a diet for himself, excluding from his diet those foods whose consumption causes discomfort for him personally.

The only restrictions prescribed to all patients with ulcers without exception concern complete failure from alcohol and snacks at night. After all, alcohol and late dinners stimulate production in the stomach. of hydrochloric acid, which naturally aggravates the symptoms of the disease.

Special nutrition is prescribed to patients with only during periods of exacerbation. So, if a patient begins to bleed, he is prescribed fasting for a period of 1 to 3 days. If the patient is on inpatient treatment During this period, he receives the necessary nutrients intravenously, through droppers.

Then the patient is allowed not to a large number of(no more than 1.5 glasses per day) of chilled liquid food. And only after a considerable period of time are solid foods introduced into the patient’s diet (soft-boiled eggs, fish and meat soufflés, pureed vegetables or). The patient’s nutrition during such periods is strictly monitored by his attending physician. Any (even minimal) deviations from his recommendations can threaten not only the health, but also the life of the patient.

Learn more about therapeutic nutrition from the video:

Therapeutic diet for pyloric stenosis

Pyloric stenosis is a condition in which food cannot pass freely from the stomach to the duodenum. This disease is treated with. Until the moment the patient is scheduled for surgery, he needs special nutrition to alleviate his condition.

The essence of the therapeutic diet prescribed for pyloric stenosis is to reduce the amount of carbohydrates consumed by the patient. To achieve the goal, starch-containing foods are almost completely excluded from the patient's diet. So, daily norm consumption of bread, cereals or potatoes for a patient with pyloric stenosis should not exceed 250 grams (in total).

The calorie deficit resulting from the changes is compensated by increasing the consumption of proteins and fats. As for the diet, they are switching to three meals a day. In this case, the patient is prohibited from eating at night and drinking a lot of liquid.

Pathology of the gastrointestinal tract, in addition to drug treatment, always involves the use special food. It is very important to know what a gentle diet should be for diseases of the gastrointestinal tract; let’s look at the menu and nutritional features.

General Features nutrition

Diet for diseases of the gastrointestinal tract, unlike other systems of the human body, plays a decisive role in therapeutic tactics, since it is the mucous membrane of the intestinal tube that is primarily exposed to aggressive factors contained in food products. Below I will give the basic principles of nutrition for this pathology.

The ratio of basic nutrients should correspond to the norm (when acute phenomena subside);
Complete elimination of overeating;
Fractional meals, at least 5 small tricks food per day. Often even more is recommended;
Avoid dry snacks;
Complete exclusion (during periods of exacerbation) and significant limitation of irritating foods: fatty, fried, spicy, sour;
Complete exclusion of hard-to-digest foods: mushrooms and the like;
Elimination of alcohol;

In addition, quit smoking, since nicotine increases the secretion of hydrochloric acid.

Features of the diet for acute gastritis

In the first couple of days, you can follow a fasting diet. Only drinking plenty of fluids is recommended. Subsequently, the patient is shown fractional meals, 5 – 6 times a day. The fall diet will include the most gentle dishes: low-fat broth, rosehip decoction, pureed porridge, jelly, non-sour jelly, strained soups.

After the acute phenomena have completely subsided, the diet can be expanded by introducing the following products: compotes, vegetable puree, chopped cutlets from lean meat, steamed, dried bread.

Features of the diet for chronic gastritis

For the most part, nutrition for chronic gastritis corresponds to that for subsiding acute gastritis. Small meals are recommended. Sample menu: low-fat fish or meat dishes, pureed soups, compotes from non-acidic fruits. Reasonable consumption of weak coffee, tea, and cocoa is acceptable. It is possible to consume dairy products, with the exception of sharp cheeses.

Features of the diet for peptic ulcer disease

Unlike gastritis (inflammation), during periods of exacerbation there should be no hungry days. The patient is recommended to consume the following products: soft-boiled eggs, omelettes, pureed soups, white bread, pureed porridge. Fish or meat dishes are prepared exclusively by steaming. Complete exclusion of hot and too cold foods.

Treatment tables according to Pevzner for gastrointestinal pathology

Tables (diets) according to Pevzner are a whole comprehensive dietary nutrition system that takes into account individual characteristics various diseases. Several diets are intended for gastrointestinal pathology.

Table No. 1

Indications: peptic ulcer without acute stage, chronic gastritis outside of exacerbation, acute gastritis is in remission (subsiding).

general description. The diet is complete with energy point vision. Full sparing is indicated. All foods that can somehow stimulate the secretion of gastric juice are excluded. It is recommended to take food 6 times a day. Sample menu:

First breakfast: oatmeal, jelly, non-acidic fruit juice.
Second breakfast: dried fruit compote, savory cookies, glass of milk.
Lunch: puree soup, low-fat cutlets, vegetable salads, glass of tea.
Afternoon snack: vegetable salad, steam chicken eggs soft-boiled;
Dinner: steamed fish.
At night: low-fat kefir, dry cookies.

Table No. 1a

Indications: acute gastritis, chronic gastritis with increased acidity, peptic ulcer in the acute stage, acute enterocolitis.

General description. This diet is a more strict version of the previous table. Energy deficient. You can stick to it only for a limited time, no more than a week. Complete sparing of the mucous membrane is indicated. Products that can enhance the secretory activity of the gastrointestinal tract are excluded. Eating 6 times a day. Sample menu:

First breakfast: soft-boiled eggs, a glass of milk.
Second breakfast: buckwheat porridge (mashed) and a glass of milk.
Lunch: oatmeal soup, steamed chicken, non-acidic fruit juice or unsweetened compote.
Afternoon snack: rosehip infusion, glass of milk.
Dinner: rice porridge, milk.
At night: a glass of low-fat milk.

Table No. 1b

Indications: peptic ulcer in the subsiding stage clinical manifestations, acute gastritis. General description: implementing a smooth transition from table 1a to more good nutrition. The diet from an energy point of view should be almost complete. You should reduce your carbohydrate intake. Products that stimulate secretion are excluded from the diet. Eating 6 times a day. Sample menu:

First breakfast: steam omelette, semolina, a glass of milk.
Second breakfast: milk and dry, savory cookies.
Dinner: milk soup, mashed potatoes, meat soufflé.
Afternoon snack: white bread crackers plus rosehip infusion.
Dinner: cottage cheese casserole, fruit jelly.
At night: milk.

Conclusion

For successful treatment of intestinal diseases, it is very important to normalize the activity nervous system, the imbalance of which extremely negatively affects the functioning of all parts of the gastrointestinal tract.

It is critical to completely eliminate any stress factors. Strictly adhere to the medical and protective regime recommended by the specialist. Completely quit smoking and alcohol. Then a gentle diet for gastrointestinal diseases, the menu of which is given above, will give results. Everything works together!

Currently, diseases of the gastrointestinal tract (gastrointestinal tract) are very widespread. In addition to hereditary conditions, eating disorders (and not only) play a huge role in the development of such ailments - eating high-calorie, fried and fatty foods, irregular nutrition, insufficient sleep, frequent stress and others negative factors. When signs of the disease appear, such as intestinal dysfunction, abdominal pain, nausea, few people immediately consult a doctor. At the same time, a progressive disease is much more difficult to cure than a recently started one.

To prevent possible severe consequences, you need to be careful about your own health. Gastritis, not cured in time, can eventually develop into a stomach ulcer, and colitis - into malignant disease. The doctor after the examination at home or inpatient conditions therapy will definitely recommend that the patient follow a diet. Properly selected products will help improve general state gastrointestinal organs, get rid of symptoms, while returning to a normal lifestyle.

Acute gastritis

In case of acute gastritis, which often occurs in children due to overeating, and in adults due to consumption of alcohol, spoiled and irritating food, it is necessary to initially cleanse the intestines.

During the first two days, fasting and drinking plenty of fluids are recommended (the diet for diseases of the gastrointestinal tract in children does not provide for this). Then they begin to carefully feed the patient. At first liquid food- slimy strained soup, low-fat broth, rosehip infusion, tea with lemon. Then the diet is expanded and cream and milk are added to tea, then fruit juices, pureed cereals, non-sour jelly, and jelly can be allowed. You can eat steamed minced meat, dried white bread, vegetable puree, fish dumplings, compotes, etc.

Chronic gastritis

In this case, the diet for gastrointestinal diseases in children and adults should be soft and gentle. If it is followed absolutely, dyspeptic symptoms and pain disappear within two weeks. Then you can switch to a nutritional plan that is gentle on the stomach, while stimulating secretory activity. You can include juiced food - vegetable and meat broths, caviar, herring. It is necessary to exclude coarse fiber and connective tissue, since with a decrease in the secretion function of the stomach, the digestion of tissues of plant and animal origin is disrupted.

When preparing food, make sure that it is thoroughly cooked and chopped, which will reduce irritation of the mucous membranes.

A diet for gastrointestinal diseases in adolescents involves the consumption of low-fat fish or meat dishes, mild cheeses, low-fat ham, fruits and vegetables, pre-boiled and pureed, herbs, crackers, white stale bread, milk, dry cookies, dairy products, butter, a small amount of spices , egg dishes. Drinks allowed include coffee, tea, cream, cocoa, kumiss, and kefir.

In this case, food is prepared without salt.

Peptic ulcer

Such patients should also be observed for gastrointestinal diseases. The menu should include thermally, chemically and mechanically processed food.

The diet should include pureed vegetarian soups with the addition of cream and milk. Meat, fish ( low-fat varieties) is allowed to be consumed only in boiled form (in the form of porridge, chicken and meat meatballs, as well as fish dumplings). You can eat pureed cottage cheese, acidophilus, sweet sour cream, kefir, yogurt, cream, milk.

Despite the fact that milk is a complete nutritious product, which contains nutrients necessary for life, regeneration and tissue growth, some patients do not tolerate it well. In order to accustom the patient to milk, it is given in small portions at the very beginning of treatment. If a person does not get used to it, then you need to start giving soups diluted with plant milk (nut or almond) or cream.

Gastric secretion is weakly stimulated; in addition, the lining of the stomach is protected from mechanical irritation. For nutrition, soft-boiled eggs or in the form of a steamed omelet are very good. They contain protein and do not put a serious burden on the stomach.

Including butter in the diet makes it possible to increase the calorie content of food and suppress gastric secretions. It must be remembered that oil, which is administered with carbohydrates and proteins, although it reduces the acidity of gastric juice, increases the period of secretion.

Fish and meat products, prepared in the form of loose quenelles, practically do not irritate the secretory apparatus of the stomach. People with ulcers can also include dried white bread in their diet.

It is necessary to exclude sorrel, cabbage, spinach, but you can recommend various fruits, sweet compotes, creams, jelly, jellies.

Therapeutic diets for gastrointestinal diseases

When choosing a diet, doctors prescribe restrictions, taking into account not only the characteristics of the disease, but also the needs of the patients.

Pevzner (a famous nutritionist) developed fifteen therapeutic diets, which we will consider below. And do not forget that the diet for gastrointestinal diseases should be agreed with a doctor.

Diet No. 1

This diet is prescribed for diseases of the gastrointestinal tract and pancreas, and for duodenal or stomach ulcers. The diet provides the human body with energy; correctly selected products relieve inflammation of the mucous membrane, and also accelerate the healing of erosions and ulcerations. Food is served exclusively pureed (the food is first steamed or boiled).

Diet No. 1a

This diet for gastrointestinal diseases with high acidity is a “tightened” version of the previous one. It is prescribed for exacerbation of gastritis, peptic ulcer, and hyperacidity. It is prohibited to consume foods that promote the production of gastric juice.

Diet No. 1b

This gentle diet is prescribed for diseases of the gastrointestinal tract during remission (peptic ulcers of the intestines, stomach or gastritis). The diet stimulates recovery by eliminating foci of mucosal inflammation. Salt and carbohydrates are subject to restriction. It is necessary to exclude all irritants that stimulate intestinal motility and the secretion of gastric juice.

Diet No. 2

This diet is prescribed for gastrointestinal diseases in the elderly (with low acidity or chronic enterocolitis). Such nutrition has a beneficial effect on the functioning of the intestines and improves secretory function. This diet for gastrointestinal diseases (recipes for suitable dishes are given below) includes products that contain extractive and biological active substances. Do not chop food.

Diet No. 3

This diet is prescribed for diseases of the gastrointestinal tract in case of constipation, which is caused by dyskinesia. In this case, the products must provide normal digestion, and also improve intestinal motility. It is necessary to include foods rich in coarse fiber in the menu.

Diet No. 4

This therapeutic diet for diseases of the gastrointestinal tract, it provides mechanical and chemical protection for the irritated intestine. In this case, smoked meats, pickles, natural products and juices containing coarse fiber must be excluded. A diet is prescribed in case of dysentery or exacerbation of enterocolitis.

Diet No. 4b

This diet is prescribed for diseases of the gastrointestinal tract and liver. She brings relief when different Change diet helps reduce various inflammatory processes In addition, it normalizes the functioning of the liver, intestines, and pancreas. Restrictions apply to food that irritates the receptors of the intestines, stomach and mucous membrane, in addition, stimulating the processes of fermentation and putrefaction.

Diet No. 4c

This is a gentle diet for gastrointestinal diseases. It is suitable for recovering people, helping them smoothly transition to a regular table. Food products that are familiar to us all are gradually being introduced into it.

Diet No. 5

People who are recovering are prescribed this diet for gastrointestinal diseases. Recipes for her dishes are listed below. The diet can also be used for remission of chronic diseases.

Each diet for gastrointestinal diseases (for a week, a month, six months) protects the digestive organs from excessive stress. When choosing a diet, you must take into account the doctor's recommendations.

Oatmeal (barley) milk soup with egg

• oatmeal (pearl barley) (40 g);
• water (700 g);
• a spoonful of butter;
• half a spoon of sugar;
• a glass of milk;
• yolk (half).

The cereal needs to be poured cool water and cook covered for 2 hours. Then wipe and boil. Then you need to season with warm milk mixed with yolk, add butter and sugar.

Meat pudding

• water (one third of a glass);
• beef tenderloin (120 g);
• egg (half);
• butter (teaspoon).

The boiled meat must be ground and put into a mold. You need to steam it. Pour the resulting pudding with the egg or remaining butter.

Fish quenelles

• stale white bread (10 g);
• 100 g fish fillet;
• cream (30 g);
• spoon of butter.

Bread soaked in cream and crush the fish. Add oil to the resulting mass. Place the formed dumplings in boiling water for 5 minutes. Before serving, you need to pour oil over them.

Milk sauce

• milk (one and a half glasses);
• a full spoon of flour;
• spoon of butter.

Fry the flour with butter, gradually adding milk. Next, cook, stirring all the time, for 10 minutes. Serve with vegetable or meat dishes.

Vegetable puree

• cauliflower (60 g);
• spoon of milk;
• half a carrot;
• green beans (30 g);
• 30 g peas;
• a couple of pinches of sugar;
• spoon of butter.

Boil cabbage, peas and beans. Stew carrots in milk. Cool everything and wipe it down. Add the remaining warm milk, butter and sugar, knead, pour over the butter. Can be served with a boiled egg.

Fruit roll

• milk (half a glass);
• rice (50 g);
• a spoonful of butter;
• a couple of pinches of sugar;
• half an egg;
• water (25 g);
• apples (50 g);
• raisins or prunes (20 g).

Grind the rice using a coffee grinder. Stir in milk and bring to a boil. Add sugar to the mixture, then cool. Beat the egg with the butter, mix with rice porridge. Place the mixture on damp gauze 1 centimeter thick. Place chopped apples and prunes on top and roll up. Place it on the frying pan. The dish is steamed.

Steamed omelette

• milk (60 g);
• two eggs;
• spoon of butter.

Mix the eggs with milk, then pour into the mold. You need to steam it. Place on top of the omelette small piece oils

Apple-carrot soufflé

• apples (75 g);
• half an egg;
• carrots (75 g);
• two spoons of milk;
• a pinch of sugar;
• a pinch of semolina;
• spoon of butter.

If you have been prescribed a diet for gastrointestinal diseases, then try this dish. The carrots should be cut into circles and stewed in milk. Then rub it through a sieve with apples. Mix with semolina, sugar, beaten egg, melted butter. Place in the form. The dish is steamed. You can put a small piece of butter on top of the resulting soufflé.

Rice soup with blueberry infusion

• dried blueberries (40 g);
• water (3 glasses);
• rice (30 g);
• lemon juice (1 tbsp);
• a pinch of sugar.

Wash blueberries and rice. Boil the rice in water and rub with the broth. Cook the blueberries and set aside for half an hour. Strain the infusion, add sugar, lemon juice and grated rice. The soup is served with croutons.

Curd cream

• sour cream (35 g);
• milk (spoon);
• cottage cheese (half a pack);
• butter (spoon);
• yolk (half);
• vanillin;
• sugar (3 tsp).

Grind the yolk with sugar, add milk, then boil, stirring all the time. Cool, add butter, grated cottage cheese, sour cream and vanillin. Mix everything and send it to the form.

Rice pudding with broth

• low-fat meat broth (glass);
• rice (2 tbsp);
• butter (spoon);
• egg (half).

If you are prescribed a diet for diseases of the gastrointestinal tract, then this dish will come in handy. Grind the rice in a coffee grinder, pour the resulting flour into the hot broth. Steam for 10 minutes. Grind the egg with ½ butter, add to the porridge. Pour the mixture into the mold. Steam until done. Place a piece of butter on top of the resulting pudding.

Chicken zrazy

• butter (spoon);
• chicken fillet (120 g);
• boiled egg white (½ pcs.).

Form 2 cakes from the minced meat and place them on a shallow rack. Steam it.

Meatballs

• butter (spoon);
• beef tenderloin (100 g).

Pass the meat through a meat grinder twice. Roll 4 balls, which then need to be placed on a wire rack. The dish is steamed. Serve meatballs with butter.

Rice sauce

• water (half a glass);
• rice (1 tbsp);
• butter (spoon).

Boil the rice, rub it through a sieve twice, then boil. Add oil to it and stir. It can be served with meatballs, meatballs, zrazas.

Curd soufflé with blueberry sauce

• semolina (1 tbsp);
• water (30 g);
• cottage cheese (half a pack);
• starch (5 g);
• butter (spoon);
• sugar (15 g);
• blueberries (25 g);
• half an egg.

Cook porridge from water and cereal. Grind the cottage cheese, mix with egg, porridge, butter and sugar. Place in a mold. Steam the dish. Make the gravy: boil the blueberries and let sit for 20 minutes. Add sugar, starch diluted in water. Pour gravy over the top of the finished soufflé.

Steam protein omelette

• water (50 g);
• whites (from 3 eggs);
• butter (1 tbsp.).

Beat the whites with water. Pour into a greased mold. Steam until done.

Blueberry jelly

• blueberries (30 g);
• water (glass);
• honey (5 g);
• starch (1 tsp);
• lemon juice (1 tbsp).

Boil blueberries in water for 10 minutes, then let sit for fifteen minutes. Strain the broth, then add honey to it. Boil, pour in starch, previously diluted in water. Add lemon juice to the dish.

on rice water

• butter (dessert spoon);
• rice (30 g);
• potatoes (2-3 pcs.);
• carrots (1 pc.);
• water (one and a half glasses);
• half the yolk;
• milk (glass).

Cook the rice. Wipe, mix with boiled mashed potatoes and carrots, as well as boiling milk. Season the resulting mass with yolk, grated with butter.

Meatballs

• water (1/2 cup);
• beef tenderloin (150 g);
• egg (quarter);
• butter (spoon).

Grind the meat. Add a spoonful of butter and an egg to the minced meat. Knead and form into small balls. Place them on the grill and then steam them. Drizzle with oil before serving.

Meat zrazy with omelet

• stale white bread (slice);
• beef tenderloin (150 g);
• egg (1/2 pcs.);
• milk (15 g);
• butter (spoon).

Beat the egg with milk, pour the mixture into a frying pan, and bake. Chop the resulting omelette. Grind the meat and bread (soaked and squeezed) using a meat grinder. Make 2 flatbreads and place an omelette in the middle of each. Steam on the grill. Before serving, top with milk sauce or remaining butter.